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Friday, May 13, 2011

When I won third place in the Great Peanut Butter Exhibition with my Thai Chicken Peanut Panini, Peanut Butter & Co was generous to send me 6 full-sized jars of their peanut butter. I entered a state of peanut butter bliss as I unwrapped the package. I've been working my way through the six jars...both the smooth operator (creamy) and cinnamon raisin are long gone, sadly. I'm actually on the hunt for more cinnamon raisin--I have no words for just how amazing that stuff is! I was trying to find a way to use the White Chocolate Wonderful (you know, aside from Ryan and I digging in with a spoon five times a day), when I remembered this recipe for Double White Chocolate and Pretzel Peanut Butter Cookies I'd seen on Picky Palate. Though she used regular peanut butter (and you can too!), I couldn't resist using the White Chocolate variation.

These cookies have the sweet/salty thing going for them, though I didn't find the sprinkle of sea salt very noticeable. I wasn't very heavy-handed with the salt, as I'd never sprinkled cookies before, so next time I'll add a little more. I loved the texture of these--a few of my batches were a little crisp from a minute too long in the oven, but I liked how thick and chewy they were. If you love white chocolate and peanut butter, and really, who doesn't?!, you must try these!

Directions:
1. Preheat oven to 350F. Line baking sheets with parchment paper.
2. In a large mixing bowl, cream butter and sugars until light and fluffy. In a microwave-safe bowl, melt 1 cup white chocolate chips with 2 tbsp peanut butter in the microwave, stirring after every 30 seconds (mine melted after 1 1/2 minutes).
3. Add melted chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.
4. In a separate bowl, combine flour, baking soda, and salt. Add to wet ingredients, stirring just until combined. Stir in additional 1 cup white chocolate chips and pretzels.
5. Using a cookie scoop, scoop dough onto prepared baking sheets. Using your hand, press down on each cookie until approximately 1/2-inch in thickness. Sprinkle each cookie with a bit of sea salt. Bake for 11-15 minutes (mine were good after 11-12 minutes) or until edges become golden and slightly crisp. Allow to cool for 10 minutes before removing to cool completely on a wire rack.